E.S.E CHRONOLOGY
The Idea
More than ten years ago, the E.S.E. system (Easy Serving Espresso) was invented and patented by Illycaffe in Trieste, with the aim of making the preparation of good espresso coffee as easy as possible and guaranteeing consistent quality.
As a standard
1996: having assessed the enormous growth potential in this new market,Illycaffe decided to open its patents on the E.S.E. system in order to permit the creation of a single industrial standard. E.S.E. technology was made freely available to the market and the patents for the E.S.E. system were conceded free to coffee roasters and espresso machine manufacturers who committed themselves to respecting the Industrial standard, thus ensuring the quality guaranteed by the E.S.E. trademark.
The coordination
18 July 1997: following the release of the standard. the coordination of E.S.E. companies were formed In Milan. consisting of twenty companies from Italy and abroad. The objective of the coordination: the diffusion of the servings.
Towards the Consortium
3 October 1997: the second meeting of the coordination of E.S.E. companies was already attended by 28 national and International companies.
30 January 1998: during the third meeting, It was recognized that a legal structure needed to be given to the coordination activity and it was decided that a Consortium for the Development and Protection of the E.SE Standard should be setup.
The formation
23 February 1998: the Consortium for the Development and Protection of the E.S.E. Standard was legally constituted with the following companies as Founding Members: Briel, Euromatik, Girmi, Illycaffe, Little Italy, SGL, Unic.
The launching
5 May 1998: with an Ordinary General Meeting, the Consortium for the Development and Protection of the E.S.E. Standard took on to all Intents and purposes its role as the driving force for promoting a single standard in the servings market.
10 December 1998: In the second Ordinary General Meeting the Consortium defined its strategy and communications and advertising activities and approved the relative budget.
E.S.E. STANDARDISES THE QUALITY OF AN ESPRESSO
The E.S.E. standard is based on the use of an appropriately-fitted espresso coffee machine and pre-packaged individual servings of coffee, called E.S.E. servings ("Pods").
The Machine
The E.S.E. espresso machine features a specially-shaped extraction chamber which optimizes the end quality of the cup of coffee, adapting Itself perfectly to the shape of the serving/pod. The fundamental technical parameters of the machine, such as water temperature and pressure, for example, have been set so as to guarantee constantly high-quality espresso. These parameters are checked when the license to use the E.S.E. trademark is granted for each espresso coffee machine prototype. Periodically these parameters are controlled again on models in production. All this is aimed at guaranteeing constant quality.
The Serving/Pod
The E.S.E. serving/pod is a pre-packaged individual portion of roasted, ground, dosed, tamped coffee, sealed between two layers of food-grade filter paper. The quantity of coffee, its grind and the degree to which it is tamped have all been specifically defined to ensure a perfect cup of espresso. The technical features of the E.S.E. servings/pod fit perfectly inside the E.S.E. espresso machine's extraction chamber. Standardization of the technical and geometric parameters of the servings/pod and the machines is the best guarantee of constant quality.
THE ADVANTAGES FOR CONSUMERS
Freedom of choice
The E.S.E. standard allows the end-user to choose from among the various brands of machines and servings available on the market.
Constant quality
The use of E.S.E. machines and servings enables one to obtain a consistently high-quality espresso coffee, regardless of how much coffee-making experience the consumer has.
Easy to use
It is no longer necessary to pour the right amount of coffee into the filter basket, making a mess in the process.
Cleaner and healthier
No more time is wasted in cleaning the portafilter, the filter basket, the spout and the dispersion screen after the coffee has been prepared; moreover, the coffee powder does not have to be handled.
Less maintenance
The automatic cleanliness built into the E.SE system also drastically reduces the time devoted to the necessary periodic cleaning of the espresso machine in order to ensure correct functioning and preserve the coffee aromas.
Respect for the environment
The E.S.E. serving is environmentally friendly: It consists of about seven grams of coffee and 0.2 grams of paper, both natural products that respect the environment.
Versatility
E.S.E. is compatible with using powdered coffee, leaving to the end-user the choice of whether to opt for traditional usage of the blend or to prefer the quality and advantages of the servings. or to alternate between one and the other.
No waste of coffee
The coffee is perfectly portioned and sealed in the filter paper. Therefore, there is no risk of product waste as normally occurs when using coffee powder, either by over-filling or by spilling the coffee whilst handling it.
EASY SERVING ESPRESSO (E.S.E.)
1. Technical specifications for the E.S.E. serving and relative packaging.
1. a) DEFINITION
The E.S.E. serving/pod is a disk-shaped dose of roasted coffee correctly ground, tamped and filled in an espresso serving of filter paper or any other material fit to contain coffee powder and to allow the passing of water during the infusion.
1. b) GEOMETRICAL FORM
The geometrical form of the serving must correspond to the design of the "middle section of the serving/pod" which is herewith enclosed as design n.1. The values and ranges are the following:
- nominal diameter 43,5 mm, range -1,0/+1,5 mm
- nominal thickness 10 mm, range -1,0/+1,0 mm
The thickness of the serving is measured across the entire serving, i.e. the disk shaped dose of coffee in the filter paper, by means of a thickness gauge or a similar instrument. The diameter is measured directly on the discoid of coffee (the serving without the paper filter after removal of the filter paper) as specified In the E.S.E. instructions "Preparation of the serving and relative dimensions".
1. c) COFFEE
Dose of 100% roasted and ground coffee for espresso; soluble, aromatized or coffees with additives cannot be used.
1. d) FITNESS OF THE PACKAGING
The packaging must be such to guarantee that the serving reaches the final consumer intact and without fractures (shape, integrity of paper, etc.) The packaging must be such to guarantee that the serving reaches the final consumer properly conserved with respect to its organoleptic characteristics, until their expiration date written on the packaging.
1. e) INSTRUCTIONS FOR USE
The packaging of the serving shall contain at least the below:
- Indications: the servings are for utilization with the E.S.E. machines
- the Instructions for use for the E.S.E. espresso machines must be followed to prepare an espresso coffee.
2. Technical specifications for the E.S.E. espresso machine
2. a) FOREWORD
The E.S.E. standard system is meant to prepare an espresso coffee. The basis requirements for the espresso machines are:
- a machine equipped with a pump.
- a heating system for the supply of warm water with a certain temperature range.
- an extraction chamber built to optimize the utilization of the serving/pod.
2. b) TEMPERATURE OF THE BEVERAGE
The temperature is measured at the end of the infusion in a plastic cup of 120 ml, which is normally used in automatic vending machines after correct mixing of the beverage in the centre of the cup.
2. c) PREPARATION OF THE FIRST CUPS OF ESPRESSO
The temperature of the espresso must be In between 72°C and 86°C.
2. d) PREPARATION OF MULTIPLE ESPRESSOS WITH A HOT MACHINE
- switch on the machine
- wait for the light 'OK' ON (or the heating light OFF)
- prepare an espresso of 30 ml
- prepare 10 espressos of 30 ml. each, and measure their temperatures.
Temperatures must be in between 76°C and 86°C.
Optimal temperature: between 78°C and 84°C.
2. e) TEMPERATURE OF THE INFUSION WATER
The water temperature strongly influences the result in the cup. The manufacturer of the machine should minimize possible variations of the temperature of the water coming out from the heating system (boiler, thermo block, etc.), so that a constant result can be guaranteed to the final consumer.
The temperature of the water that arrives on the serving/pod during the infusion must be in between 85°C and 110°C. Optimal temperature range: between 90°C and 100°C.
We advise you to measure the temperature of the water during the percolation of a series of at least 6 espressos of 30 ml by means of a wire thermocouple placed on the serving inside the extraction chamber.
2. f) WATER PRESSURE
The water pressure must be measured in the extraction head on the serving during the extraction process. The pressure must not be inferior to 7 bars.
Optimal pressure range: 9 bar or higher.
2. g) WORKING OF THE BREW HEAD SEAL
During the infusion no water leakage from the gasket of the extraction chamber must occur. If the filter paper comes out of the extraction head, this can happen with a flat filter holder, a wet circle around the serving can appear at the end of the extraction. If the circle is only a few millimeters. this can be acceptable. The presence of water on the serving after the opening of the extraction chamber cannot be accepted.
Serving must remain whole.
The serving should not be damaged by the closing. the extraction. or the reopening of the extraction chamber. Damage means any loss of the correct shape or any tearing of the paper.
Instruction for use
The instructions for use must be delivered together with the machine. These instructions should be written In the languages of the countries where the machine Is commercialized and must contain instructions and advice for the best possible use of the E.S.E. servings/pods. These Instructions should be present in a short form on the machine, in a position where they can easily be seen (for example on a sticker).
Compliance with the Law
The E.S.E. espresso machine must comply with the laws and regulations on food sanitation. and safety measures, which apply to the countries where the machines are sold.
3. Technical Specifications for the industrial equipment for the production of E.S.E. servings
The plant for the production of the E.S.E servings must be equipped to produce the servings with the technical specifications mentioned at points 1.a), 1.b) and 1.c)
design n.1 - serving/pod
design n.2 - E.S.E filter basket
